Sweet Maine Blueberry and Maple Pancakes

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes bursting with fresh Maine blueberries and a touch of pure maple syrup for a sweet morning treat. This American-inspired breakfast recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
2 tbsp granulated sugar
1/2 tsp salt
1 1/4 cups milk
1 large egg
3 tbsp unsalted butter, melted
1 cup fresh Maine blueberries
1/4 cup, plus more for serving pure maple syrup
for cooking vegetable oil

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Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt until evenly combined.
Step 2: In a separate bowl, whisk 1 1/4 cups milk, 1 large egg, and 3 tbsp melted unsalted butter until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; batter will be slightly lumpy. Fold in 1 cup fresh Maine blueberries carefully to avoid breaking them.
Step 4: Heat a large non-stick skillet over medium heat and brush with vegetable oil. Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles appear on the surface and edges look set.
Step 5: Flip pancakes carefully and cook for another 2 minutes until golden brown and cooked through. Keep warm and repeat with remaining batter.
Step 6: Serve pancakes stacked with 1/4 cup pure maple syrup drizzled over the top.